Bangladeshi Kacchi Biryani
Bangladesh's royal Mughal biryani — raw marinated mutton layered directly over fragrant Basmati rice and sealed under a dough crust (dum) to cook together by steam. Unlike Indian dum biryani where meat and rice are pre-cooked, kacchi means the raw meat cooks in the steam of the rice, producing the most tender, aromatic result.
- Total
- 50 min
- Serves
- 6
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Marinate mutton with yoghurt, ginger-garlic paste, raw papaya paste, mustard oil, half the birista, biryani spice and salt. Marinate at least 4 hours (overnight best).
About 5 min
Parboil the soaked Basmati rice in heavily salted water until 70% cooked (it should have a white starchy centre still). Drain.
About 14 min
In a heavy-bottomed pot, spread the raw marinated mutton in an even layer. Spread the parboiled rice over the top. Drizzle with saffron milk, remaining ghee, remaining birista and kewra water.
About 14 min
Dum: seal the pot tightly with foil and then the lid, or press a rope of dough around the rim. Cook over very low heat (or on a tawa/heat diffuser) for 60–70 minutes.
About 14 min
Open at the table — the cloud of steam is part of the experience. The rice should be perfectly fluffy and each grain separate; the mutton fork-tender. Serve with raita and green chutney.
About 3 min
Nutrition per serving (estimate)
- Calories
- 680
- Protein
- 38 g
- Carbs
- 72 g
- Fat
- 26 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 820 mg
Contains: dairy
You might also cook
Recipe by Boon Tools.